3 fresh large sweet corn cobs, husks and silk removed
1 small jalapeno
Zest and juice of 1 lime
Kosher salt and freshly cracked black pepper, to taste
1 tbs chopped cilantro
1 1/2 lbs flank steak
Instructions
Using tongs, cook corn over burners of a gas stove, or broil set on high until blackened, turning cobs until evenly charred. Using a sharp knife, cut the kernels from the cobs and transfer them to a bowl. Repeat with the jalapeno- wrap the charred pepper in a paper towel and let stand to steam the peel. Use the paper towel to rub the blackened skin from the pepper. Remove the stem and seeds from the pepper, finely chop it, and add it to the corn.
Add the lime zest and juice, chopped cilantro, season with salt and pepper, and toss until well combined. Set aside while you grill the steak.
Heat a grill pan over high heat until smoking. Season the steak with salt and pepper and place on the pan. Grill until marks appear and the meat releases itself from the grill, 3 to 4 minutes. Flip the steak and continue grilling 2 to 3 minutes for medium rare. Remove the steak and let stand 10 minutes before thinly slicing it on the diagonal.
Serve the sliced flank steak with corn relish spooned over the top.
Originally Submitted
4/15/2011
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